Vitamin Content of Variety Meats

Abstract

The thiamine, riboflavin and nicotinic acid content of a variety of meats has been determined. Prepared meats were found to be a good source of these vitamins; they contain about the same amounts as fresh muscle meats. Retention of these vitamins in some of the meats was studied during broiling, braising and boiling. Greater amounts of all the vitamins were retained in the meat after broiling than after braising. In the case of boiling the vitamin retention in the meat was dependent on the cooking time. Broiling favored a higher total retention of thiamine than did braising. In nearly every case over 90% of the nicotinic acid and riboflavin was recovered in the meat and drippings.